4 lb. pork shoulder or butt roast, excess fat trimmed
2 Cilantro
2 onions, quartered
6 cloves of garlic, minced
2 Tbsp lime juiced
4 tsp Seas Salt
1 tsp Black Pepper
1/2 can of juice concentrate
1/2 Can of Coke
sweet and condensed milk
RUB
2 TBSP dried Oregano
4 tsp ground Cumin
2 TBSP olive oil
Serving
Good quality salsa, tortilla shells
Limes, avocado, red onion, cilantro
some of the juice from cooking
Instructions
Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the RUB ingredients (bottom 3) then rub all over the pork.
Sear in Disco
Place the pork in crock pot with fat side up, top with quartered
onions and minced garlic. (Don't worry about spreading the garlic and
onion out evenly)
Cook on slow for 10-12 hours or on high for 6-8
Remove pork shoulder from the slow cooker, let it cool slightly, and
shred the meat using 2 forks. Use a colander to get all the small
pieces out of the juice - discard those chunks.
Heat up Disco with olive oil, using high heat. Spread the pork in
the pan evenly, drizzle with the juice (lime juice, the orange
juice, and coke along with some of the juice from cooking). Cook
down so the meat absorbs all the flavor of the liquid. When it is
close to being done, add the sweet and condensed milk to help it
caramelize more. Make sure to reserve some juice (just pull some out
mid cooking) and serve this in a separate bowl. This is used to
drizzle over the meat, which tastes great!
Serving
Suggestions
Serve hot, stuffed in tacos
Originally Submitted
5/7/2018
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